Low-Carb Lemon Tart
10 October 2023
Recipes - Dessert - Keto
This lemon tart was a last-minute recipe adjustment for a friend on a Keto diet, and she loved it so much that I had to share. I wouldn't say it's perfect just yet; there's potential for improvement.
I'm calling it 'low-carb' and not Keto because the entire cake consists of approximately 170g of carbohydrates. So, if you ate the whole thing - 1. you probably wouldn't feel amazing, and 2. it would likely kick you out of ketosis. However, if you slice it into 8 servings, that makes it 21.25g of carbs per serving, which is acceptable on keto if you've kept the rest of your day low in carbs. Anyway, it's yummy whether you are keto or not, so enjoy this sweet treat without the excess sugar.
Cook Time 30 mins
Set Time: 2.5 hours
Serves: 6-8 people
INGREDIENTS
FOR THE CRUST
40g Swerve (a sugar substitute)
200g almond flour
Zest of 1 lemon
70g butter, cold and cut into small cubes
FOR THE LEMON FILLING
2 cups (450g) heavy cream (cooking cream)
80g Swerve
Zest of 1 lemon
70g (1/3 cup) lemon juice (freshly squeezed)
1/2 tsp vanilla extract
DIRECTIONS
Prepare the Tart Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, Swerve, and lemon zest. Mix these dry ingredients until well combined.
Add the cold, cubed butter to the mixture. Using a stand mixer, work the butter into the dry ingredients until you achieve a crumbly texture. The dough should stick together when pressed.
Press the dough evenly into the bottom of a tart pan with a removable bottom, making sure to also go up the sides of the pan to form the crust.
Place the tart crust in the preheated oven and bake for about 10 minutes or until it turns golden brown. Keep a close eye on it to prevent over-browning.
Remove the crust from the oven and let it cool completely before adding the filling.
Prepare the Lemon Filling:
In a medium saucepan, combine the heavy cream and Swerve. Heat the mixture over medium heat, stirring constantly until the Swerve has dissolved. Cook on medium heat for about 10 minutes and then remove from the heat.
Stir in the lemon zest, lemon juice and vanilla essence into the cream mixture. Mix until well combined.
Let sit for 10 minutes before filling the tart with this mixture.
Assemble and Chill:
Pour the lemon filling into the cooled tart crust, ensuring it's evenly distributed.
Place the assembled tart in the refrigerator to chill for at least 2-3 hours, or until the filling has set.
Once the lemon tart has set, remove it from the refrigerator.
Optionally, garnish with additional lemon zest or slices for decoration.
Enjoy!
